Legumes

well, it makes you fart, remember the riddle!

" Beans, beans, good for the heart. If you eat to many they'll make you fart!"

it depends what kind of beans green bean can stay frozen along time

Generally it only includes the soup that is in there unless there is something written on the packing that states otherwise Generally it only includes the soup that is in there unless there is something written on the packing that states otherwise

Nitrogen fixing bacteria which are symbiotic with the legume colonize via root hairs and develop nodules. These nodules then fix nitrogen from the atmosphere whilst the legume provides carbon for the bacterium.

Brazil...this question was just asked on "Who Wants to be a Millionaire" and this was the correct answer given.

thx..........REALLY

its good 2 know that u have cottect info. on here

cells, beans, food

one way in which food can be perserved is to use the method of : 1.Natural fermentation-performed by organisms naturally found in the vegetables. 2.Fermentation controlled by the amount of salt that is added and the acid produced.

Wash them thoroughly, then blanch them for three minutes. To do this, cover them with water, let come to a boil, then boil for three minutes. Drain immediately, then dip in a cold water bath to chill quickly (to prevent cooking). Then put them in freezer bags, press out all excess air and seal. They are now ready for the freezer.

They can (as can all types of legumes: dried peas, beans, etc.). It helps to rinse them in running water for a long time before preparing them. As you rinse them, you will see bubbles forming on the top of them (the gas-causing part), so try to rinse until the water no longer forms masses of bubbles.

The black turtle bean is often called simply the black bean (frijol negro in Spanish, feijão preto in Portuguese). The small, shiny black bean has a dense, meaty texture. Native to Central and South America, black beans have been a staple food source for over 7,000 years. They are popular all over Latin America, including Brazil, Cuba, Costa Rica, Nicaragua, and Venezuela. It's also popular in Hispanic, Cajun, and Creole cuisines in North America. Black beans are among the most nutrient-dense of all common beans, a species that includes kidney beans, white beans, and pinto beans. These beans, along with corn (maize), and squash were the "three sisters" of Native American cuisine.

Black beans also make delicious soups. Some cooks keep the boiled water of these beans (which acquires a black coloring), season it, and consume it as a soup (known as sopa negra, black soup), as a broth (caldo de frijol, bean broth) or to season or color other dishes.

There are approximately 41 calories in a cup of chopped frozen broccoli.

For the calorie content of other vegetables and a vegetable calories chart, which you may print out if you wish to and use as a daily guide, see the page link, further down this page, listed under Related Questions.

Iron! If you are a vegetarian, eat vegetables and legumes as a replacement.

They're actually what are considered 'starchy vegetables'. They have more carbohydrates per serving than an equal serving size of say, lettuce. If you need to classify it in terms of diet, you would consider one serving of peas as one starch.

The seed coat is the visible exterior of the bean seed. The hard surface protects the inside of the bean seed.

Hilum

The hilum, a pale or white dot, can be located on the inside curved section of the bean seed. It's the scar left behind on the bean when it was disconnected from the string-like growth that held it to the inside of the bean pod.

Micropyle

The micropyle is adjacent to the hilum. This small hole lets water into the bean seed to stimulate the germination process.

Cotyledons

The cotyledons can be seen by splitting the bean seed in half. Each of the halves are known as cotyledons and serve as a food source for the germinating bean until the seedling grows energy-producing leaves.

Plumule

The plumule lies against one of the cotyledon halves. This curled-up, worm-like growth is what develops into a full bean plant. During the germination process, the plumule rises up between the two cotyledons. It's tip is known as the epicotyl and looks like a miniature leaf. It's connected to a hypocotyl, which turns into a stem as the bean develops.

Radicle

The radicle lies just below the plumule and develops into the bean plant's root system.

Edamame packs a powerful punch when it comes to nutritional content. It is high in phytoestrogens, a natural plant estrogen. A 100 gram serving (1/3 ounce or about 35 pods) of the beans only, not the pods, has 125 calories pack with 12 grams of protein, 13 grams of carbohydrates, and only 3.5 grams of fat. It is rich in calcium, and phosphorus and is a good source of vitamin A. You can also purchase from your grocery store lightly salted dry roasted edamame soybeans that are gluten free, cholesterol free and MSG free. They also are packed with Vitamin C, Calcium and Iron. A 1/4 cup serving (or 30g) serving contains 130 calories, 4 grams of fat, no saturated or trans fats, 230 mg of sodium (they are salted), 9 grams of Carbohydrates, 7 grams of dietary fiber and 13 grams of protein. So, they are high in protein and low in Net Carbs (which are your total carbs minus your dietary fiber=2grams net carbs), so they make a great snack fo people watching their carb intake and they appeal to those looking for a high protein snack. Hope this helped people looking for a yummy snack that's very healthy for you too!

No. The macadamia nut is not a legume.

Two dollars

Overnight or 6 to 8 hour in plenty of cold water. Or there is a quick soak recipe. Rinse and sort beans. Bring to a boil in water. Remove from heat. Let stand covered for an hour. Drain and rinse. Ready to go!

cocoa bean comes from trees

The exact origin of cocoa is still debated, it said to have been introduced by the ancient Maya to Central America from the South American highlands of the Amazon and Orinoco basins

legume is a vegetable used for food, or the fruit or seed of plants know as legumes such as peas or beans.

the Aztecs used to eat cocoa beans before war to gain strength. they also used it instead of money.

Yes, all beans are considered to be vegetables.

Soybean is unique among pulses as it is also an oilseed, containing about 20% of oil.

Only the edamame (young green soybean pod) qualifies as a vegetable, all other usages of the soybean involve some transformation, either from the whole beans, or from the protein-rich soybean flour after oil extraction.